Chocolate Cream Meringue Pies Gluten Free Recipes

CHOCOLATE CREAM MERINGUE PIES {GLUTEN FREE}

Steps:

• First, make the pie crust: Preheat the oven to 200.
• In a medium bowl, add the egg white and cream of tartar. Beat with an electric mixer until foamy and soft peaks start to form. Slowly stream in 1/4 cup of the sugar while continuing to beat on medium speed. When it has stiff peaks, stop mixing. At this point, you can scrape it into a piping bag. If you're not using a piping bag, have two spoons ready. Use two spoons (or the piping bag) to make six circles of meringue on a parchment or silicone lined baking sheet. Make sure to make a divot in the middle to hold the chocolate filling later. Bake for 45 minutes, and then turn off oven and let cool another hour or so. If your oven runs hot, the meringues may brown a bit---but it's totally fine. The meringues shouldn't be sticky to the touch, but they may be gooey on the inside (this is delicious).
• While the meringues bake, make the chocolate pudding. In a small bowl, whisk together the corn starch and 3 tablespoons of the water. Whisk very well vigorously to avoid lumps. Next, add the remaining water, sugar, cocoa powder and corn syrup into a small saucepan. Whisk together well, then add the corn starch-water mixture. Turn the heat on the medium-low, and bring the mixture up to a simmer while constantly stirring. The mixture should thicken slightly, but it will thicken further later. Let it simmer for 1 minute while constantly stirring.
• Then, turn off the heat and stir in the butter, vanilla extract and chopped chocolate. Pour the mixture into a bowl, press plastic wrap on the surface and chill in the fridge until ready to use. Chill for a minimum of 4 hours.
• Before serving, make the whipped cream by beating together the heavy cream, powdered sugar and vanilla until soft peaks form.
• To assemble, place each meringue crust on a plate. Top each with a scoop of chocolate pudding and a generous dollop of whipped cream. Dig in.

GLUTEN-FREE CREAMY CHOCOLATE PIE

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
• In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

CHOCOLATE CREAM PIE

Steps:

• To Make the Crust:
• Heat the oven to 350°F. Have a 9-inch pie pan ready. To make the crust: Place the hazelnuts on a rimmed baking sheet. Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool. When nuts are completely cooled, use your hands to rub off as many of the skins as you can. Don't worry if you can't remove all of the skin; a little bit is OK.
• In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine. Place in a bowl and add the melted butter, stirring to combine. Press the mixture onto the bottom and up the sides of the pie pan. Bake the crust until slightly crisp, about 25 minutes. Remove from the oven and cool on a wire rack.
• To Make the Filling:
• In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously. Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
• Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla. Cover the surface of the filling with a buttered round of waxed paper and cool completely, about 2 hours.
• Spoon the filling into the crust. Chill the pie, loosely covered with plastic wrap, for at least 6 hours. Top with a thick layer of whipped cream.
• Use a serrated knife to cut the pie into slices and use a cake server to gently place the slices on plates to serve. Note that the crust will be a little crumbly, so go easy.